ROSEMARY BUTTER COOKIES
These Delicious Rosemary Butter Cookies have a subtle taste of rosemary with sweet crunchy sides thanks to the coarse sugar.
Provided by Chef Rodney
Categories Cookies
Time 1h25m
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream the butter and sugar on medium speed until creamy. Add the egg and vanilla extract. Reduce the speed to low and mix in the flour, rosemary and salt.
- Roll dough into two 6 inch logs. Wrap in plastic wrap and freeze until the dough is firm.
- Preheat oven to 375°F.
- Unwrap the dough, roll it in sanding sugar and cut it into 1/4 inch thick rounds. Bake for 15 to 18 minutes, until edges are golden.
Nutrition Facts : Calories 108 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 51 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
ROSEMARY BUTTER COOKIES
Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 9
Steps:
- Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
- Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
- Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.
ROSEMARY BUTTER COOKIES
Buttery and bright, with fresh rosemary, these delicious cookies by Jason Barrows make a wonderful holiday cookie but can be enjoyed at any time of year.
Provided by Jerry James Stone
Categories Baked Good
Time 30m
Number Of Ingredients 8
Steps:
- Add butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment; mix at medium speed until pale and fluffy, about 2 minutes. Mix in the egg and vanilla extract.
- Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
- Halve dough and shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll dough in the parchment until the diameter reaches 1½-inches by pressing a ruler along the long edge of parchment at each turn to narrow the log.
- Transfer to paper-towel tubes to keep the shape, and refrigerate until firm, about 1 hour.
- Preheat oven to 375.
- Roll each log of dough in raw sugar. Cut into 1/4-inch-thick rounds. Space rounds 1-inch apart on baking sheets lined with parchment. Bake until edges are golden, 10 to 15 minutes. Let cool on sheets on wire racks.
- Store in airtight containers at room temperature up to 3 days. Enjoy!
Nutrition Facts :
ROSEMARY BROWN BUTTER COOKIES
A sweet take on a usually savory herb! This soft cookie has tons of deep, rich flavors. The rosemary in this is fairly strong, so consider using only 1 teaspoon for a more subtle flavor. Additionally, this is not a super sweet cookie, so consider upping the sugar to 3/4 c. if you have a sweeter taste.
Provided by Meghan O
Categories Drop Cookies
Time 37m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Brown the butter my melting in a light-bottomed saucepan (so you can see when the butter turns brown), stirring frequently, until the butter browns and develops a nutty aroma. Set aside to cool.
- Sift the flour, salt, and baking soda together.
- In a mixing bowl, mix the brown butter and brown sugar together.
- Add the rosemary, egg, and molasses.
- Add the flour mixture.
- Drop 1 tablespoon of dough onto baking sheets (I use a small 1T cookie scoop).
- Bake for 7-8 minutes, until the edges begin to brown.
Nutrition Facts : Calories 84.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 17.9, Sodium 76, Carbohydrate 11.2, Fiber 0.2, Sugar 6.1, Protein 1
ROSEMARY SHORTBREAD COOKIES
With the perfect hint of rosemary and a classic buttery texture, these delicate cookies look and taste elegant. The fact that they're very easy to prepare can be our little secret.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well., Shape into two 8-1/4-in. rolls; wrap each in plastic. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 42 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 38mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON & ROSEMARY BUTTER COOKIES
Cooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts.-Elizabeth Hokanson, Arborg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, combine 1/4 cup sugar and 1 teaspoon lemon zest. In a large bowl, beat butter and remaining sugar until light and fluffy. Beat in egg yolks, rosemary and remaining lemon zest. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape dough into 1-1/4-in. balls; roll in sugar mixture. Place 2 in. apart on parchment-lined baking sheets. Flatten to 1/4-in. thickness with bottom of a glass. Sprinkle tops of cookies with remaining sugar mixture. Bake 12-15 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare and bake cookies as directed.
Nutrition Facts :
CHEF JOHN'S ROSEMARY SHORTBREAD COOKIES
While rosemary may seem like a strange addition to at first glance, it works so perfectly in these shortbread cookies that I'd argue they're actually better than the original. There's something so interesting about how the subtle hit of resinous herb works with this sweet, buttery cookie.
Provided by Chef John
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Place cold butter, sugar, rosemary, salt, and vanilla extract in bowl. Combine with the back of a spatula or spoon, slowly incorporating ingredients together until butter has softened somewhat and ingredients come together.
- Pour flour into bowl with butter mixture. Flour your hands to then incorporate flour into the butter, using fingertips and rubbing mixture together until flour-y crumbs become buttery crumbs, 1 to 2 minutes. Press mixture together into a dough ball.
- Transfer dough to lightly floured work surface. Press dough into a disk, then into a 1/2-inch thick rectangle. Cover with a piece of plastic wrap. Flatten dough to 1/4-inch thick using a flat pan or rolling pin. Reshape into a rectangle.
- Cut dough lengthwise into 5 even strips about 1 inch wide, trimming extra dough if necessary. Cut each strip into 6 evenly sized squares. (You can roll out scraps to form more cookies if necessary). Transfer cookies to prepared baking sheet. Sprinkle each cookie with about a pinch of sugar. Using a fork, poke 4 rows of holes into each cookie.
- Bake in preheated oven until golden brown, about 50 minutes.
- Cool cookies 10 minutes on sheet; transfer cookies to rack to cool completely.
Nutrition Facts : Calories 192 calories, Carbohydrate 20.5 g, Cholesterol 30.1 mg, Fat 11.5 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 7.2 g, Sodium 121.9 mg, Sugar 7.1 g
ROSEMARY SHORTBREAD COOKIES
A very Victorian recipe! Some people are put off by the notion of herb cookies, but you'll be pleasantly surprised. The flavor improves with age (best 2 days after), keeping for about a week.
Provided by Abigail
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h35m
Yield 36
Number Of Ingredients 6
Steps:
- In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
- On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
- Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 11.2 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 17.4 mg, Sugar 4 g
ROSEMARY BUTTER COOKIES
The addition of rosemary to these light, crispy cookies is surprisingly delightful. These are always a huge hit whenever I make them. I hope you enjoy them!
Provided by SilverOpera
Categories Dessert
Time 4h10m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 7
Steps:
- Mix together flour, salt, and baking powder.
- In another bowl, cream butter and sugar with a hand mixer.
- Add in egg, and beat until well combined.
- Slowly add the dry ingredients, beating until just combined into a dough (do not overmix).
- Add chopped rosemary and beat for 20 seconds, until mixed inches
- Roll dough into a log (or two), wrap in waxed paper, and refrigerate for 4 hours or overnight. The dough can be frozen at this point.
- Preheat the oven to 400.
- Slice dough into rounds 1/4 inch thick.
- Lightly grease a baking sheet and place cookies 1 inch apart.
- Bake for 8 to 10 minutes, until the cookies are very lightly browned.
- Cool cookies on a cookie rack. They taste best when cooled completely.
Nutrition Facts : Calories 94, Fat 5.3, SaturatedFat 3.3, Cholesterol 18.7, Sodium 80.8, Carbohydrate 10.9, Fiber 0.2, Sugar 5.6, Protein 0.9
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